Sourdough Coconut Buns Recipe – Fluffy Asian-Style Milk Bread

Last Updated on 6 months ago by Neha Deshmukh

Sourdough Coconut Buns Recipe – Fluffy Asian-Style Milk Bread

Hey everyone! If you’re anything like me, you absolutely love a good, soft, fluffy bun. And these aren’t just any buns – these are sourdough coconut buns, inspired by the incredible Asian-style milk breads I fell in love with during my travels. They’re a little bit of work, but trust me, the reward is SO worth it. The subtle tang from the sourdough, combined with the sweet, fragrant coconut filling… honestly, they disappear fast in my house!

Why You’ll Love This Recipe

These sourdough coconut buns are seriously special. They’re incredibly soft and airy, thanks to a technique called Tangzhong. Plus, the sourdough starter adds a depth of flavour you just can’t get with commercial yeast. The coconut filling is a nod to the delicious flavours of South India, and the buns are just beautiful to look at. They’re perfect for a weekend baking project, a special breakfast, or even a thoughtful gift.

Ingredients

Here’s what you’ll need to make these dreamy buns:

• 25g bread flour
• 100g whole milk
• 180g Bread flour
• 120g Unbleached all-purpose flour
• 150g Sourdough Starter (active and bubbly!)
• 40g Sugar
• 3.5g Salt
• 25g Water
• 1 large egg
• 60.5g Unsalted butter (for the dough)
• 75g Unsalted butter (for the filling)
• 65g Powdered sugar
• 15g Cake flour (for the filling)
• 20g Milk powder
• 50g Desiccated coconut
• 35g Cake flour (for the topping)
• 40g Unsalted butter (for the topping)
• 20g Sugar (for the topping)
• 1 teaspoon Black Sesame seeds
• 1 teaspoon white sesame seeds
• 1 egg (for egg wash)
• 1 tablespoon water (for egg wash)

Ingredient Notes

Let’s talk ingredients! A few things make these buns extra special:

• Tangzhong: This is the secret to the unbelievably soft texture. It’s a cooked flour and water paste that helps retain moisture in the dough.
• Sourdough Starter: I love the subtle tang it adds, but you can find notes on substituting with yeast in the FAQs! Make sure your starter is active and bubbly for the best rise.
• Desiccated Coconut: This gives the filling that lovely coconut flavour and a slightly chewy texture. I grew up with coconut in so many Indian sweets, so it feels like home to me!
• Flour Blend: Using both bread flour and all-purpose flour gives the buns a great structure and chewiness. Don’t skip this part!

Step-By-Step Instructions

Alright, let’s get baking!

1. Prepare Tangzhong: In a saucepan, whisk together the 25g bread flour and 100g milk. Cook over medium heat, stirring constantly, until it thickens into a smooth paste (around 65°C/150°F). It should look like a thick pudding. Remove from heat and let it cool completely.
2. Make the Dough: In the bowl of a stand mixer, combine the cooled Tangzhong, 180g bread flour, 120g all-purpose flour, 150g sourdough starter, 40g sugar, 3.5g salt, 25g water, and 1 egg. Knead with the dough hook for about 5-7 minutes, until the dough starts to come together.
3. Add the Butter: Gradually add the 60.5g unsalted butter, a little at a time, while continuing to knead. Mix until the dough is smooth and elastic – this might take another 5-8 minutes.
4. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, cover, and let it rest for about 8 hours. During the first 2-3 hours, perform stretch and folds every 30-60 minutes. This helps develop the gluten and gives the buns a lovely texture.
5. Prepare the Filling: While the dough is rising, make the filling. In a bowl, cream together the 75g unsalted butter and 65g powdered sugar until light and fluffy. Add the 15g cake flour, 20g milk powder, and 50g desiccated coconut. Mix well and chill in the fridge for 1-2 hours to firm up.
6. Divide and Shape: Gently turn the dough out onto a lightly floured surface. Divide it into 13 equal pieces (around 60-70g each). Roll each piece into a smooth ball.
7. Assemble the Buns: Flatten each dough ball into an oval shape. Place a portion of the chilled coconut filling in the center. Roll the dough around the filling to form a log, and pinch the edges to seal tightly.
8. Prepare the Topping: In a small bowl, beat together the 40g unsalted butter, 20g sugar, and 35g cake flour until it forms a crumbly mixture.
9. Final Touches & Bake: Place the assembled buns on a baking sheet lined with parchment paper. Pipe the topping mixture over each bun. Sprinkle with black and white sesame seeds. Whisk together the egg and 1 tablespoon of water to make an egg wash, and brush it over the buns. Bake at 350°F (175°C) for 20-25 minutes, or until golden brown.

Expert Tips

• Don’t rush the Tangzhong! It’s crucial for the texture.
• Make sure your butter is softened, but not melted, for both the dough and the filling.
• A warm, draft-free environment is best for the dough to rise.
• Don’t overbake! You want the buns to be golden brown, but still soft.

Variations

• Vegan Adaptation: Swap the butter for a good quality vegan butter and use plant-based milk powder.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for bread making. You might need to adjust the liquid slightly. My friend, who’s gluten-free, loves this version!
• Spice Level: A pinch of cardamom in the filling would be lovely!
• Festival Adaptations: These buns are perfect for gifting during festive seasons like Diwali or Christmas. Package them up with a ribbon and a little note – they’re sure to be appreciated!

Serving Suggestions

These buns are delicious on their own, but they’re also wonderful with a cup of chai or coffee. They’re great for breakfast, brunch, or as a sweet treat any time of day.

Storage Instructions

Store leftover buns in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for up to a month. Reheat gently in the oven or microwave before serving.

FAQs

What is Tangzhong and why is it used in this recipe?

Tangzhong is a cooked flour and water paste that helps create a super soft and fluffy texture in baked goods. It allows the flour to absorb more water, resulting in a moister and more tender crumb.

Can I use active dry yeast instead of sourdough starter?

Yes, you can! Use about 7g of active dry yeast. You’ll likely need a shorter proofing time, so keep an eye on the dough.

Can I make these buns ahead of time?

You can prepare the dough and shape the buns up to the point of the final proof. Cover them tightly and refrigerate overnight. Let them come to room temperature for about 30 minutes before baking.

What is the best way to store leftover buns?

Store them in an airtight container at room temperature for a couple of days, or freeze them for longer storage.

How can I adjust the sweetness level of the filling?

You can reduce the amount of powdered sugar in the filling if you prefer a less sweet bun.